Preheat BBQ to 350°F (180°C).
Wash and dry potatoes, then cut into quarters. Place into a pot of cold, salted water and bring to a boil. Reduce heat and cook potatoes until fork tender, about 5-7 minutes. Remove from heat, drain and transfer to a large bowl.
Add asparagus, mushrooms, tomatoes, lemon, olive oil and salt and mix gently to combine. Transfer mixture to the BBQ and grill for 5-7 minutes, until lightly charred and nicely grilled.
Remove from BBQ and transfer to a serving plate. Squeeze juice from charred lemon over the roasted vegetables. Serve warm and enjoy!
